30-Minute Garlic-Almond Chicken Under a Brick

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 4 people

Categories: Chicken, Main Dish, Rachael Ray

Ingredients

  • 4 large garlic cloves, cracked away from their skins
  • 1 cup fresh flat leaf parsley
  • 1/2 cup marcona almonds, toasted (or toasted slivered almonds)
  • 1 tablespoon grated lemon zest
  • 1 lemon, cut into wedges
  • 4 bone-in skin-on chicken breasts (or thighs)
  • extra virgin olive oil
  • 2 tablespoons McCormick's Montreal Brand steak seasoning

Directions

  1. Preheat a heavy skillet over medium heat; preheat oven to 400°.

  2. In a food processor, combine the garlic, parsley, almonds, and lemon zest; pulse to chop them into a dry paste.

  3. Loosen the skin on the chicken and spread one fourth of the mixture under the skin of each piece.

  4. Grease the chicken breasts with a liberal drizzle of olive oil and season them with grill seasoning.

  5. Place the breasts in the skillet skin side down; top them with another smaller skillet. Weight the pan with a brick; cook them to crisp the skin, 6-8 minutes.

  6. Transfer the pan to the oven and roast them for another 15-20-25 minutes or until done.

Email to a friend | Print this recipe | Back